Tarragon-Scented Split Pea Soup

This simple, fiber-rich meal is ideal for a slow cooker; just be sure to use an especially flavorful vegetable broth (we like Edward & Sons Garden Veggie natural bouillon cubes) or homemade stock. For meat eaters, a ham hock adds amazing flavor and protein. Serve with a hearty whole-grain bread.

Directions

Rinse yellow split peas and combine in a 4- to 5-quart slow cooker with broth, carrots,onion, potatoes, garlic, tarragon, and pepper. Cover and cook on high for 3–4 hours, or low for 4-5 hours.

During the last 10 minutes of cooking, stir in peas and sherry (if using); cook until warmed through. Taste and adjust seasonings, adding more tarragon if desired. Serve in bowls, topping each with 2 tablespoons sour cream and a sprinkle of cayenne pepper.